 Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania |  Costoletta alla milanese (breaded veal cutlets) –Lombardia |  Branzino con finocchio (sea bass with fennel) – multi-regional |  Frittata di tartufo nero (grated black truffle omelette) – Umbria |
 Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania |  Arrosto morto (pan-roasted beef rib-eye) – Emilia Romagna |  Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) – Campania and Sicilia |  Ossobuco alla milanese (braised veal shank) |
 Polpettine (meatballs) |  Abbacchio al forno (roast lamb) |  Polpettone (meatloaf) –Emilia Romagna |  Brodetto marchigiano (fish and seafood stew) – Le Marche |
 Rombo al forno (roast turbot with potatoes) |  Scaloppine al limone (veal escalopes with lemon) –Lombardia |  Pesce al cartoccio (fish baked in parchment) |
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